Viking Food Guy

Recreating the food and drink of the Viking Age (and others)

Browsing Posts in Recipes

This and that

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It’s been a while, I see…  As the summer camping season moves along, I’ve been doing a little cooking, although not as much as in years past.  Last weekend at Honey War I tried making some ollebrod, a porridge made by boiling bread in beer.  I used some commercial rye bread and Pyramid Hefeweissen.  The […]

So… one of the things influencing my Viking recreation efforts these days is that since last summer I’m doing my best to only eat plants.  Let’s say “plant-powered” rather than the v-word, since that comes with so much political baggage.  It doesn’t always work out, but I think in aggregate I maybe miss by 5-10% […]

As those of you who have read my past postings surely know, I think that fermentation is not only a) really neat but b) key to understanding what Viking food was like.  One of the best resources for those wanting to learn about fermentation at home is Sandor Katz’s book Wild Fermentation: The Flavor, Nutrition, […]

For the demo at June Faire this weekend I tried a couple of new pottages that worked out pretty well, with some reservations… For the first I put some pearl barley, whole oat groats, and whole dried green peas into a pottery vessel with some water and mustard seeds.  I then spent quite a few […]

Talkkuna

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I preparation for my class at Grand Thing last weekend I made up a batch of talkkuna.  Talkkuna is a Finnish word (it’s called kama in Estonian) for flour made from pre-cooked (usually roasted) grain.  Since it is precooked, it doesn’t require any further application of heat to be readily digestible.  It’s very similar in […]

This weekend at Grand Thing I’m teaching a class on this subject, so I thought I’d jot down my notes here first… There are lots of Viking-possible foods that will survive a weekend without refrigeration.  They possibilities really break down into two groups depending on whether or not you are willing to do any cooking, […]

Last year I tried a new chicken dish that worked pretty well, and a few weeks back at Faire in the Grove I decided to make it as part of my Viking cooking demo (plus feed the extended household lunch) with excellent results.  The two biggest additions were a little bacon, and some cumin, and […]

At June Faire last weekend I tried a couple of new Viking-possible dishes that worked out really well.  Both were cooked over the fire, one in pottery (cabbage) and the other in cast iron (mostly because it was bigger than any of my pottery). In a clay pot, heated up some chopped bacon ends until […]

Saturday food

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So we went to a Viking party (like ya’ do) on Saturday, and to get ready I made some food.  I started out with some bread.  I got a grain mill for Christmas this year (thanks honey!) so I ground some hulless barley to start with.  The first batch of bread was barley and oat […]

We were doing a cooking demo at an SCA event this weekend in Port Gamble, WA, and I got to spend pretty much the whole day Saturday playing over the fire.  At home we often give out samples to the public at demos, but the food handling laws in WA don’t really allow that, so […]